Last week, I threw away an entire bunch of celery, an onion and a bunch of fresh basil.
Oh! And a tomato
I hate wasting food.
I feel terrible every time I throw out once fresh fruits and vegetables. I feel terrible when I throw away half a loaf of bread because every slice is moldy. I feel terrible when potatoes spud so badly they’re inedible.
I need to learn how to stop wasting food.
To stop wasting food, I need to store my fresh fruits and vegetables properly, and, really, this means I need to stop being so lazy when it comes to food storage.
I put my perishables, like celery and salad greens, in the crisper and, sometimes, forget that I’ve purchased them or don’t plan my weekly meals to use the perishables quickly. When I reach in the drawer for a head of Romaine, I find wilted leaves.
The sooner fresh fruits and vegetables are consumed after harvest, the more nutrients in those fruits and vegetables.
I also need to make better use of my leftovers. Instead of eating the same meal twice, which is what my husband and I usually do, I can add to leftovers to give them new life!
Making a few simple changes, like storing my milk in the back of the fridge and purchasing whole foods, will help my food last longer.
Did you know you should store oils and whole wheat flours in the fridge? I had no clue.
On the menu this week…
- Sweet potatoes, stored in the pantry
- Fresh greens and cucumbers, stored in the crisper (but I’m not going to forget!)
- Pork chops and a whole chicken
Plus a few dishes using canned tomatoes… Fresh tomatoes should be used immediately, in my